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Description
Marjoram is the dried leaves and floral parts of the herb
Origanium hortensis. Most scientists consider Marjoram to be a
species of Oregano. The light grayish-green leaves of Marjoram
have a sweeter and more delicate flavor than Oregano.
Uses
Marjoram may be used in sausages, lamb, beef, pork, chicken,
fish, tomato dishes, stuffings, breads, salad dressings, and
chowders. Marjoram is used in Italian, French, North African,
Middle Eastern, and American cuisines and spice blends such as
bouquet garni, fines herbes, and sausage and pickle blends.
Origins
Egypt is the principal source for nearly all of the Marjoram
imported into the United States. Other producers include East
Europe, France and the United States.
Folklore
Marjoram and Oregano were well known in the Roman-Graeco era.
The ancient Greeks believed that if Marjoram grew on one's
grave, the deceased would enjoy eternal peace and happiness. The
word "Oregano" is Greek, derived and translated means "Joy of
the Mountain". Oregano was popular in ancient Egypt and Greece
as a flavoring for vegetables, wines, meats and fish. |
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